This recipe uses cashews, but you can add whichever nuts you love to your mithai (Indian sweets) such as pistachios or almonds. Each nut add its own texture and flavour, so you may want to experiment a little before making a big batch.
Once you finish making these cute mithai balls, you can sprinkle on a dash of edible gold or silver dust or foil to give them that extra-special feel. Plate on a festive serving platter when people come over or hamper them off as a gift for your loved ones.
Prep time: 5 min
Cooking time: 10 min
- 200g unsalted roasted cashews
- 90ml water
- ½ cup coconut palm sugar
- 2 tsp pure ghee
- edible gold or silver dust or foil (optional)
- In a food processor, grind the cashews into a powder. Be sure not to overgrind them (cashews release oil and the powder could become lumpy).
- In a saucepan over medium to high heat, place the water and sugar. Let the sugar dissolve completely on a bubbly boil for a few minutes, then slowly simmer it down.
- Add the powdered cashews to the saucepan and mix thoroughly.
- Add the ghee and give it a final mix. The mixture should be thick and paste-like, but not very sticky. Add more ghee if it’s too thick.
- Spread the mixture over a small greased baking tray that is not deeper than 1–2 inches (grease with ghee).
- Let the mixture cool (you can keep it in the fridge for a few hours).
- After the mixture has cooled down, scoop up 1–2 tsp at a time and roll it into balls.
- Sprinkle with edible dust or foil, if desired.
- Serve immediately or pack up in a container for gifting.
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